Chicken Fajita Casserole

I've been craving fajitas for quite a while. I was actually craving a beef fajita recipe that I used to make about once a month when I was first married. It was made in the crock pot and had great flavor - I'll have to post it sometime. I've been holding back on making it because I was pretty sure my kids weren't READY for it, yet. My hubby said I should just 'go for it.' However, the recipe is pretty spicy and I KNOW I would get a lot of grumbles.

Instead of using my old recipe, yesterday I finally acted upon my craving and made a Chicken Fajita Casserole. I used pre-cooked chicken to save time. The peppers are bright and colorful - just the sort of food we should eat when we are craving warmer weather and Spring-time. The kids ate it; it wasn't too spicy and did hit the spot for me.



Chicken Fajita Casserole
Yield: 10 servings


3 chicken breasts, cut into strips (or about 2.5 - 3 cups pre-cooked chicken breast, diced)
3 Tbls. olive oil
1 green pepper, sliced or diced
1 yellow pepper, sliced or diced
1 red pepper, sliced or diced
1 garlic clove, minced
1 small onion, diced
1/2 tsp. black pepper
2 cans cream of chicken soup
15 0z. can tomatoes with chili peppers
2 cups shredded cheese (I used Mexican blend, but Monterey Jack would be great, too)
1/2 package flour tortillas (I had the Flat-Out wraps on hand, so I used four of them, instead)


1 Preheat the oven to 350 degrees. If you aren't using pre-cooked chicken, prepare your chicken by cutting into strips and sauteeing in 1 Tbls. olive oil in a medium sized skillet. When completely cooked, set aside.




2 In a large skillet, saute the three pepper, onion, garlic and pepper in 2 Tbls. olive oil until tender. Set aside.

3. Dice the chicken into bite-sized pieces. In a large bowl, mix the chicken, tomatoes, and cream of chicken soup.




4. Spray a 13x9 inch pan with cooking spray. Tear the tortillas into quarters and arrange half on the bottom of the pan. Layer half the chicken mixture, half the pepper mix, and half the cheese on top of the tortillas. Repeat the layers.




5. Bake at 350 degrees for 35 minutes.

6. OPTIONAL: You can serve the casserole with toppings, such as sour cream, shredded lettuce, black olives, hot sauce, extra cheese, etc. Use whatever your family enjoys.